Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::4
Ingredients
4 cups water
2 cups long-grain white rice
½ cup margarine
1 large onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup water, or as needed
salt and ground black pepper to taste
cayenne pepper to taste
1 pound peeled crawfish tails
Directions
Combine 4 cups water and rice in a saucepan; bring to a boil. Cover; reduce heat to low. Simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
While rice is cooking, melt margarine in a large skillet over medium heat. Add onion and bell pepper; cook and stir until tender, 10 to 15 minutes. Stir in garlic; cook 1 minute.
Add cream of mushroom soup and 1/2 cup water to skillet; stir to combine. Season with salt, black pepper, and cayenne pepper; stir in crawfish tails. Cover and reduce heat to low; simmer for 15 to 20 minutes, stirring occasionally. Add water to thin sauce as needed. Serve over rice.